Slow Cooker Beef Short Ribs
My former bowling partner and very good friend, Rick Torres (Owner of Market Street Pizza & Deli) asked me for a beef rib recipe. I sent him a couple of recipes, including one for the ol’ crock-pot. Happy Friday! Have a good weekend.
Slow Cooker Beef Short Ribs
4 lbs beef short ribs
6 strips of bacon
1/2 cup all-purpose flour
Kosher salt and fresh-ground pepper, to taste
3 Tbsp butter
1 large yellow onion, halved and sliced into half-moons
6 garlic cloves (pressed)
3 cups beef broth
4 Tbsp red wine vinegar
2 Tbsp honey (or brown sugar)
3 Tbsp soy sauce
1. In a large skillet, fry the bacon strips until most of the fat has rendered out. Remove the bacon and snack on it. You only need the grease from the bacon.
2. Season the ribs with salt and pepper and brown over medium-high heat on all sides, about 4 minutes per side, until deep golden brown. If they brown too fast, reduce heat to medium-high.
3. Transfer short ribs to a slow cooker.
4. In the same skillet, sauté the onion over medium-high heat, until golden brown. Add the garlic and cook for another 20 seconds.
5. Once the garlic is fragrant, add the butter to the skillet and let it melt. Add the flour and stir well. Keep cooking, continuously stirring, until the flour is brown and has a nutty flavor.
6. Add the beef broth and stir well. Add the vinegar, honey and soy sauce. Using a wooden spoon, keep stirring and scraping the bottom of the pan to scrape off all the tasty brown bits.
7. Taste the sauce and adjust as needed. It should taste just right. If you want more sweetness, add more honey.
8. Once the sauce starts to bubble, transfer it to the slow cooker. The sauce should cover the ribs at least 3/4 way.
9. Cook on low for 6-7 hours, or 3-4 hours on high.
10. Stir well, but be careful to not break the meat pieces. Serve hot over mashed potatoes, egg noodles, rice, etc.